The Chocolate Mousse Cake was one of the common muffins bought in my bakery
You possibly can see why simply by it!
And now it’s a Vegan Chocolate Mousse Cake so everybody can take pleasure in it!
With a pair easy substitutes to non dairy choices for the chocolate mousse recipe
This bakery fashion cake comes collectively very quickly!
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PRO TIP:
By constructing the cake in a hoop mildew, this permits the mousse to set inside my cake layers
Quite than let the mousse set within the fridge after which scoop it into the cake later
That is simply my desire although, you’ll be able to in fact do it the opposite method
By icing the set mousse cake with a skinny chocolate buttercream coating then refrigerating it earlier than pouring the ultimate glaze will guarantee a easy end
Chocolate shavings are non-compulsory however a very nice look to the completed rustic Mousse Cake!
Notes for Success & Substitutions:
Any vegan whipped cream will work nice right here, though this authentic recipe was utilizing coconut milk cans with the fats skimmed for the OG Vegan Whipped Cream
We’ve come a great distance since 2015 and there are a number of choices for Vegan Whipped Cream now together with my home made recipe!
Soy milk is the one milk that can bitter upon including vinegar which is what we do to make a mock “buttermilk”
You should use any plant milk of your selection if you’re staying away from soy
I’m utilizing a mixture of cake flour and all function flour right here,
However when you’ve got hassle getting cake flour chances are you’ll use all ~all function flour as a substitute, simply take out 2 Tablespoons of the full quantity of flour
FOR A LOOK AT HOW TO BUILD A CAKE LIKE THIS ONE WATCH THIS YOUTUBE VIDEO FOR A SIMILAR CAKE BUILD!
Yield: serves 10ppl
Chocolate Mousse Cake
Prep Time
3 hours
Cook dinner Time
half-hour
Complete Time
3 hours half-hour
Components
For the Cake:
- Soy Milk 1½ cups (355ml)
- White Vinegar 1½ Tablespoons
- Vegan Butter Melted ½ cup (113g)
- Vegetable oil of your selection ½ cup (117ml)
- Granulated Sugar 1¾ cup (350g)
- Salt ½ teaspoon
- Vanilla Extract 2 teaspoons (10ml)
- All Goal Flour 2 cups (250g)
- Cake Flour 1 cups (120g) *see notes
- Baking Soda 2 teaspoons
Chocolate Mousse:
- Semi Candy Vegan Chocolate 8ounces (226g)
- Sturdy Brewed Espresso 3 Tablespoons (45ml)
- Agar Powder ½ teaspoon
- Coconut Milk 2 – 15 ounce cans refrigerated in a single day
- OR 1½ cups of your favourite vegan whipped cream
- Aquafaba ½ cup (117ml)
For the Icings
Directions
- Bear in mind to refrigerate your coconut milk in a single day earlier than starting.
- First put together the cake recipe:
- Grease & parchment line 4-7″ cake pans (or 2-8″ pans for a 2 layer cake if that’s all you could have)
- Preheat the oven to 350°F
- In a big mixing bowl mix the vegetable oil with the melted vegan butter add the vanilla extract and put aside
- Mix the soy milk with the vinegar and let stand for five minutes to thicken.
- Sift all of the dry substances collectively together with the sugar.
- Add the sifted dry substances to the moist substances within the bowl and whisk easy, this would be the plant milk combination and the butter/oil combination
- Whisk easy for about 40 strokes to develop the batter
- Pour the batter into the greased and parchment lined pan(s) and bake instantly within the preheated 350°F oven for quarter-hour, then flip the open temperature all the way down to 325°F to bake the remainder of the best way, roughly 20 minutes extra or while you gently press the facilities they’re springy to the contact. Or do the toothpick take a look at for moist crumbs.
- Cool within the pan(s) till you’ll be able to safely contact with out burning your self then flip the cake(s) out onto a cooling rack to chill the remainder of the best way.
- As soon as the cake are fully chilly
- Put together the chocolate mousse by melting the vegan chocolate over a double boiler or within the microwave.
- Sprinkle the agar powder over the new espresso and maintain it heat in a pan of sizzling water to forestall it from setting.
- Whip the coconut fats from the tops of the cans of coconut milk
- Subsequent put together the aquafaba by whipping the bean liquid in a excessive pace balloon whip stand mixer till thick & shiny
- Whip the nice and cozy agar/espresso into the chocolate & whisk easy
- Fold (whisk) within the coconut cream ONLY WHEN THE CHOCOLATE MIXTURE IS COOL TO THE TOUCH , then fold within the whipped aqaufaba.
- Instantly pour into your cake layers arrange within the ring mildew then refrigerate all the pieces till agency & set
- In the meantime put together the ganache recipe by heating the chocolate & plant milk in a small sauce pot over medium warmth whisking continually till melted & easy
- Let cool at room temperature to a pour ready consistency
- As soon as the mousse contained in the cake is ready & agency you’ll be able to unmold it, take away the acetate strip after which pour the chocolate ganache over all the cake set on a cooling rack over a parchment paper sheet pan to catch the surplus drips. You should definitely scrape up the surplus ganache and use for one more mission
- I normally have extra ganache in my fridge ~ in a clear container it would keep recent for as much as 3 weeks
